Sausage Shrimp Zatarain’s Jambalaya

Finding a satisfying weeknight dinner that doesn’t require hours in the kitchen can feel nearly impossible. Between work, family commitments, and everything else life throws at you, the last thing you want is a complicated recipe with a million steps and hard-to-find ingredients.

That’s where this Zatarain’s jambalaya comes in to save the day. It delivers all those bold Louisiana flavors you crave without the fuss, uses a boxed mix as your secret weapon, and comes together in about 30 minutes from start to finish.

SAVE NOW

What Kind of Sausage Should I Use?

Andouille sausage is the traditional choice for jambalaya and brings that authentic Cajun flavor with its smoky, spicy kick. If you can’t find andouille at your local grocery store, any good quality smoked sausage will work just fine – kielbasa is a solid substitute that’s usually easy to find. You could also use a combination of different sausages if you want to mix things up, or go with a spicier variety if you like extra heat. When slicing your sausage, cut it on the diagonal into rounds about half an inch thick so they cook evenly and look nice in the finished dish.

SAVE NOW

Options for Substitutions

This jambalaya recipe is pretty forgiving when it comes to swapping ingredients:

• Andouille or smoked sausage: If you can’t find andouille, kielbasa or any smoked sausage works great. For a leaner option, try turkey sausage or chicken sausage – just know the flavor will be a bit milder.
• Shrimp: You can use chicken instead of shrimp – just cut it into bite-sized pieces and add it when you’d normally add the sausage so it cooks through completely. Frozen shrimp works fine too, just thaw them first and pat dry.
• Green onions: Regular yellow or white onions can step in if you don’t have green onions. Use about half a medium onion, diced, and add it with the sausage at the beginning.
• Diced tomatoes: Fresh tomatoes work if you have them – just dice up 2 medium tomatoes. You can also use tomatoes with green chilies for a little extra kick.
• Zatarain’s Jambalaya Mix: This is the base of the recipe, so I wouldn’t substitute it. The mix contains the rice and all the seasonings that make jambalaya taste like jambalaya.

Watch Out for These Mistakes While Cooking

The biggest mistake when making jambalaya is lifting the lid too often while the rice cooks, which releases steam and can leave you with crunchy, undercooked grains – resist the urge to peek and only remove the lid when it’s time to add the shrimp. Another common error is adding the shrimp too early, which turns them rubbery and tough, so wait until the rice has cooked for the full 20 minutes before placing them on top. Make sure to check your specific box directions for the exact water amount, as different package sizes may require slightly different ratios, and using too little water will result in dry, burnt rice stuck to the bottom of your pot. Finally, let the jambalaya rest for 5 minutes after cooking with the lid on – this allows the flavors to settle and any remaining liquid to absorb into the rice.

SAVE NOW

What to Serve With Jambalaya?

Jambalaya is already pretty filling on its own, but I love serving it with a simple side salad dressed with a tangy vinaigrette to cut through all that richness. Cornbread or crusty French bread is perfect for soaking up the flavorful sauce at the bottom of your bowl. If you want to go full Louisiana-style, add some coleslaw on the side for a cool, crunchy contrast to the spicy rice. You could also serve it with some sautéed green beans or roasted okra if you’re looking to add more veggies to the meal.

Storage Instructions

Store: Leftover jambalaya keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day, so it’s a great make-ahead meal for busy weeknights.

Freeze: You can freeze jambalaya for up to 3 months in a freezer-safe container or bag. Just know that the shrimp might get a bit rubbery after freezing, so if you’re planning to freeze it, you might want to add fresh shrimp when you reheat instead.

Reheat: Warm it up on the stovetop over medium heat with a splash of water or chicken broth to keep it from drying out. You can also microwave individual portions for 2-3 minutes, stirring halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 70-85 g
• Fat: 75-95 g
• Carbohydrates: 180-210 g

Ingredients

• 1.5 tbsp vegetable oil
• 1 lb smoked sausage (sliced 1/2-inch thick)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 14.5 oz canned diced tomatoes with green chilies
• 1 box (8 oz) Zatarain’s Jambalaya Mix
• 2.25 cups water
• 0.75 lb large shrimp (peeled and deveined)
• 1/2 tsp smoked paprika
• 1/4 cup sliced green onions

Step 1: Sear the Sausage and Build the Flavor Base

• 1.5 tbsp vegetable oil
• 1 lb smoked sausage
• 1 medium yellow onion, diced
• 2 cloves garlic, minced

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

Add the sliced smoked sausage and cook for 3 minutes, stirring occasionally, until the edges begin to brown and release their flavorful oils.

This browning creates a flavorful foundation for the entire dish.

Add the diced onion and minced garlic, stirring constantly for about 1 minute until fragrant and softened.

Step 2: Combine the Rice Mix and Tomatoes

• 14.5 oz canned diced tomatoes with green chilies
• 1 box Zatarain’s Jambalaya Mix

Stir in the canned diced tomatoes with green chilies (including their liquid) and the Zatarain’s Jambalaya Mix, scraping the bottom of the pot to incorporate any browned bits that will add depth to the dish.

Mix well to distribute the seasoning evenly throughout the sausage and aromatics.

I like to take an extra 30 seconds here to make sure the rice mix is fully incorporated so the seasonings bloom properly.

Step 3: Bring to a Boil and Simmer the Rice

• 2.25 cups water
• sausage and tomato mixture from Steps 1-2

Pour in the water and bring the mixture to a rolling boil over medium-high heat, stirring occasionally.

Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes without lifting the lid.

This allows the rice to steam properly and absorb all the flavorful liquid and spices.

I resist the urge to peek—opening the lid releases steam and extends cooking time unnecessarily.

Step 4: Add Shrimp and Finish Cooking

• 0.75 lb large shrimp
• 1/2 tsp smoked paprika
• 1/4 cup sliced green onions
• cooked rice mixture from Step 3

After 20 minutes of simmering, carefully remove the lid and scatter the peeled and deveined shrimp evenly over the top of the rice mixture along with the sliced green onions.

Sprinkle the smoked paprika over everything for a subtle smoky depth.

Cover again and cook for 5-7 minutes until the shrimp turn pink and opaque throughout—they’ll cook very quickly from the residual heat, so don’t overcook them or they’ll become tough.

Step 5: Rest and Serve

Remove from heat and let the jambalaya rest, covered, for 2 minutes to allow the flavors to settle and any remaining liquid to be fully absorbed by the rice.

Fluff gently with a fork and serve directly from the pot or transfer to a serving dish.

The dish is best enjoyed hot and fresh.

Sausage Shrimp Zatarain's Jambalaya

Delicious Sausage Shrimp Zatarain's Jambalaya recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

• 1.5 tbsp vegetable oil
• 1 lb smoked sausage (sliced 1/2-inch thick)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 14.5 oz canned diced tomatoes with green chilies
• 1 box (8 oz) Zatarain's Jambalaya Mix
• 2.25 cups water
• 0.75 lb large shrimp (peeled and deveined)
• 1/2 tsp smoked paprika
• 1/4 cup sliced green onions

Instructions

 

• Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the sliced smoked sausage and cook for 3 minutes, stirring occasionally, until the edges begin to brown and release their flavorful oils. This browning creates a flavorful foundation for the entire dish. Add the diced onion and minced garlic, stirring constantly for about 1 minute until fragrant and softened.
• Stir in the canned diced tomatoes with green chilies (including their liquid) and the Zatarain's Jambalaya Mix, scraping the bottom of the pot to incorporate any browned bits that will add depth to the dish. Mix well to distribute the seasoning evenly throughout the sausage and aromatics. I like to take an extra 30 seconds here to make sure the rice mix is fully incorporated so the seasonings bloom properly.
• Pour in the water and bring the mixture to a rolling boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes without lifting the lid. This allows the rice to steam properly and absorb all the flavorful liquid and spices. I resist the urge to peek—opening the lid releases steam and extends cooking time unnecessarily.
• After 20 minutes of simmering, carefully remove the lid and scatter the peeled and deveined shrimp evenly over the top of the rice mixture along with the sliced green onions. Sprinkle the smoked paprika over everything for a subtle smoky depth. Cover again and cook for 5-7 minutes until the shrimp turn pink and opaque throughout—they'll cook very quickly from the residual heat, so don't overcook them or they'll become tough.
• Remove from heat and let the jambalaya rest, covered, for 2 minutes to allow the flavors to settle and any remaining liquid to be fully absorbed by the rice. Fluff gently with a fork and serve directly from the pot or transfer to a serving dish. The dish is best enjoyed hot and fresh.